Affiliation:
1. Department of Food Science and Nutrition, University of Massachusetts, Amherst, Massachusetts 01002
Abstract
The formation of phenethyl alcohol from L-phenylalanine and ethanol by achromobacter isolates of fishery origin was found to be taxonomically significant for such organisms. Phenylpyruvate, the direct oxidative deamination product of L-phenylalanine, was found to serve as an intermediate precursor to phenethyl alcohol formation. Among ten
Acinetobacter
isolates examined, none produced phenethyl alcohol. Among nine
Moraxella
isolates examined, one produced phenethyl alcohol.
Publisher
American Society for Microbiology
Subject
General Pharmacology, Toxicology and Pharmaceutics,General Immunology and Microbiology,General Biochemistry, Genetics and Molecular Biology,General Medicine
Cited by
3 articles.
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